Now that Thanksgiving is over and out of the way, Christmas is here.

It really is. Just blink, and New Year’s will arrive as well.

What is going to be on your holiday table?

Our traditional Christmas Eve meal as a child was Clam Chowder, “Christmas Salad,” and rolls, followed by some sort of exquisite dessert after late Mass.
Then, Christmas Day was always a bit different – other than the assured Christmas red and green almond M&M’s in the glass tree candy jar and the plate of peanut butter balls (Buckeyes) in which I always indulged. The meal in itself was a bit of a surprise.

These days, Christmas Day at my in-law’s house involves a smorgasbord of appetizer bites. I have decided that the perfect sweet and savory dish to share with the family, piping hot and oozing from the oven is a version of Brie en Croute: raspberry cranberry pecan brie wrapped in a crispy puff pastry.

Brie en Croute

1 sheet frozen puff pastry, pre-packaged, thawed
1/4 cup chopped pecans
1/4 cup dried cranberries
1/2 cup Raspberry Preserves
2 4-oz. wheels of brie OR 1 8-oz wheel
1 egg, beaten

Preheat oven to 375 degrees.
Roll out the puff pastry and divide for 2 cheese wheels or trim in a large round for just one.
Place the chopped pecans and cranberries in the center of the pastry, forming a flat mound the size of the cheese wheel(s). Top with Raspberry Preserves. Then top with the wheel(s) of brie.
Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine (or not). Flip.
Brush the beaten egg over top and side of brie.
Place the brie on a parchment lined cookie sheet and bake for 20 minutes until pastry is golden brown.
Slit open with a sharp knife and enjoy the oozy goodness. Serve with crackers.
For a special look, cut extra pastry into decorative shapes and place atop the wheel.